Classifications

• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C17/00—Other devices for processing meat or bones
  • A22C17/0073—Other devices for processing meat or bones using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat
  • A22C17/008—Other devices for processing meat or bones using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat for measuring quality, e.g. to determine further processing
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
  • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C17/00—Other devices for processing meat or bones
  • A22C17/0093—Handling, transporting or packaging pieces of meat
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
  • A22C29/005—Grading or classifying shellfish or bivalves
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
  • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
  • A22C29/024—Opening, shelling or peeling shellfish
  • A22C29/026—Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
  • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
  • A22C29/028—Beheading shellfish

Definitions

• the throughput, quality, and yield of peeled shrimp affect the throughput, quality, and yield of peeled shrimp.
• Some factors related to the shrimp themselves include the species, size, uniformity, and freshness of the shrimp.
• Factors related to the peeling equipment include the feed rate of shrimp to the peeler, water flow to the peeler, and finger-frame pressure.
• Other factors relate to other shrimp-processing equipment, such as cleaners, shrimp feed systems, roller separators, air separators, and graders.
• the equipment-related factors are generally manually adjustable to improve peeling quality and yield for a given batch of shrimp or to compensate for peeling- roller wear. Because the quality and yield of the peeled shrimp directly affect their production cost and the price they can command, proper adjustment of the peeling equipment is important. But proper manual adjustment requires diligent monitoring of the output quality and yield and experience in selecting the adjustments that should be made.
• FIG. 6 is a flowchart of one version of a control scheme usable in an automated shrimp-peeling system as in FIG. 3;
• FIG. 8 is an isometric view of an off-line vision station usable in a shrimp-processing system as in FIG. 5; and FIG. 9 is a block diagram of the off-line vision station of FIG. 8.
• FIG. 1 shows the anatomy of a peeled, or shelled and deheaded, shrimp.
• the complete shrimp meat 10 includes six main segments S1-S6 and a telson T.
• the head-end segment SI has the largest girth of all the segments; the tail-end telson T is sometimes lost along with the shell in the peeling process.
• the segments S1-S6 are typically referred to as "tail segments.” Borders B between adjacent tail segments are generally discernable, as are other features, such as indentations I along the back and indentations J along the underside at the junctions of the adjacent tail segments.
• the algorithms also count the total sample of shrimps and the number of shrimps in each quality class for each frame. From the counts, the algorithms compute peeling quality and yield statistics, such as the yield of each quality class, which can be reported on a display monitor 26, printed as a report, or sound an alarm if the statistics lie outside preset limits.
• the processor 24 can also adjust one or more operating parameters of the peeler, such as infeed rate, roller rotation frequency, finger-frame pressure, and water flow, in response to out-of-limits yield or quality values by control signals over control lines 27.
• the yield is computed 94 for each class by dividing the accumulated weights for each class by the accumulated six-segment weight of the sample.
• the processing- equipment stations downstream of the peeler are linked by a conveyor system that may include conveyor belts, elevators, fluid conduits, or other transport apparatus transporting shrimps along the process path.
• the global control processor 70 runs algorithms and routines that develop shrimp images from the vision data and compute throughput, quality, and yield results at various points in the shrimp-processing system. The results can be displayed and used to derive control signals to automatically control the operation of the system over processor control output lines 74 to improve quality and yield.
• the off-line QC station 100 is optionally connected to the Internet directly or through a server 120 for World Wide Web access by users remote from the station.
• Remote users have QC-station-specific, password- protected access to a web portal displaying historical data in tabular or chart form for any time period. From the analysis of data from a single user or from multiple participating users, benchmarks can be derived for comparison with actual results.
• Moisture content and dehydration can alternatively be measured at the QC station 100 with a weigh- dry-weigh system including a dryer and a weight sensor that compares the weights of a shrimp or shrimps before and after drying for a specified time.
• Some of the quality features can instead be observed by a human operator and manually inputted via the user interface 114. Examples are: (a) smell; (b) spoilage; (c) black spot; (d) necrosis; (e) soft shell; (f) texture; (g) firmness; (h) dehydration; (i) glazing; and (j) unacceptable residual vein or improper vein cut after deveining.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Food Science & Technology (AREA)
• Biophysics (AREA)
• Mechanical Engineering (AREA)
• Investigating Or Analysing Materials By Optical Means (AREA)
• Image Processing (AREA)

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Publications (1)

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Family Applications (1)

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Cited By (1)

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Citations (6)

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• 2015
  • 2015-04-22 CN CN201580030550.0A patent/CN106455594B/zh not_active Expired - Fee Related
  • 2015-04-22 US US15/304,764 patent/US9622492B2/en active Active
  • 2015-04-22 CA CA2946730A patent/CA2946730A1/en not_active Abandoned
  • 2015-04-22 WO PCT/US2015/027032 patent/WO2015164471A1/en active Application Filing
  • 2015-04-22 DK DKPA201670896A patent/DK179497B1/en not_active IP Right Cessation
  • 2015-04-22 MX MX2016013869A patent/MX369568B/es active IP Right Grant
  • 2015-04-22 EP EP15782421.0A patent/EP3133927A4/en not_active Withdrawn

Patent Citations (6)

Non-Patent Citations (1)

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